This delicious recipe for Pesto Ranch Dressing on Wedge Salad was submitted by one of our MySpicer customers, Prince.
Pesto Ranch Dressing on Wedge Salad
1. Make up the MySpicer recipe for Ranch dressing. After it has had sufficient cooling time, add 1/2 cup to a chaffing dish.
MySpicer Ranch Dressing: (Just add 0.67 cups of mix to 0.5 gallons of buttermilk and 0.5 gallons of mayonnaise and refrigerate for 30 minutes. This will give you a delicious yield of 1 gallon of Ranch Dressing. Refrigerate at least 30 mins.)
2. Now add 2-4 heaping teaspoons of store bought Pesto of your choice to taste.
Mix well & enjoy!
I enjoy it on salads or for dipping veggies in. I first had it on a wedge of salad (cut wedge from head of lettuce/or cabbage), and spread the Pesto-Ranch into the side of the wedge on your plate, forcing it deep between the cut leaves. (See Wedge Salad below)
Wedge Salad
1. Cut a 1/4 wedge (top to bottom root) from lettuce/or cabbage, and plate it (add the dressing now). Visually divide the plate into 4 sections and add the below ingredients.
2. Surround wedge with thin wedged tomatoes with a mushroom slice inbetween each (on 1 side).
3. Cut thin sliced red onion on top of wedge.
4. Cut sliced Avacado with mushroom slices inbetween each (on other side of the wedge),
5. Rip bite sized torn bits of crab above the wedge.
6. Cut Sliced cheese below the wedge.
7. Sprinkle off wedge with bacon bits.
Eat your wedge with fork & knife, and dip your veggies/cheese/crab in the side chaffing dish of additional Pesto-Ranch dressing.
